Rosemary Turkey Meatballs with Honey are the perfect, most delectable, bite-sized hors d’oeuvre for a cocktail party. They’re also fun to serve as a main course for dinner — they can be served over mashed potatoes or pasta, with all sorts of tasty sides.
Good things come in small packages.
Maybe that’s why I love small plates and little bites — because yes, even with food, good things come in small packages.
Every bite of these Rosemary Turkey Meatballs has a touch of honey and explodes with flavor. They are over-the-top delicious, and I bet you won’t be able to stop at a few, or a dozen. 😉
What’s in this recipe?
- ground turkey
- fresh rosemary
- vermouth or sherry
- olive oil
- salt, pepper
Rosemary is such a delicious, aromatic herb to use fresh in recipes.
You’ll find if you look around, it’s quite commonly grown in residential neighborhoods. Perhaps in your yard? If not, maybe a neighbor’s? I can’t remember the last time I purchased fresh rosemary in a store.
Oh, and little goes a long way. This recipe has a little more than a tablespoon mixed into 1-pound of turkey, and you can really taste its earthy pine-like flavor, which is balanced so perfectly with the honey.
When and How to Serve Them
They’re the perfect bite-sized hors d’oeuvre for a cocktail party.
Guests love them for part of a main course for dinner or lunch. They can be served over mashed potatoes or pasta, with all sorts of tasty sides.
These can be fun for any holiday dinner, and the touch of honey makes Rosemary Turkey Meatballs a dish people especially love for Rosh Hashanah.
- Gluten-free? Just use gluten-free breadcrumbs.
- If you don’t have vermouth or sherry, you can use white wine. One that’s slightly sweet is best.
- Red onion will suffice if you don’t have shallots.
- If you only have dried rosemary, use about 2 teaspoons of it, instead of the fresh.
What to Serve with Rosemary Turkey Meatballs:
A few delicious ideas . . . .
- Coconut Spiced Carrot Soup
- Meyer Lemon Thyme Spaghetti
- Garlic Confit Mashed Potatoes
- Apricot Glazed Carrots
- Make Ahead Creamy Mashed Potatoes
Rosemary Turkey Meatballs with Honey
- olive oil for the pan
- ½ cup shallots, finely chopped
- 1 tablespoon plus ½ teaspoon fresh rosemary, finely chopped
- ½ teaspoon garlic, minced
- 1 tablespoon dry vermouth or sherry
- 1 pound lean ground turkey
- 2 tablespoons honey
- ¼ cup breadcrumbs
- ¾ teaspoon salt
- freshly ground black pepper
- Coat a large non-stick sauté pan with olive oil and place it over low-medium heat. Add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Then add the vermouth or sherry, turn the heat to high, and reduce it completely. Mix in the honey and remove the pan from the heat. Let it cool to room temperature. (Do not wash the pan!)
- Once the shallot mixture has cooled, in a large mixing bowl, add it to the turkey along with the breadcrumbs, salt, and a bit of pepper. Use your hands to fully incorporate all of the ingredients.
- Shape the turkey into balls that are approximately 1 to 2-inches, placing them on a large plate or sheet pan as you work. (If you have a 1 ¼ to 1½-inch cookie scoop, that's prefect.)
- Drizzle more olive oil into the same pan, and place it over medium-low heat. Add the meatballs and cook for about 3 minutes, just to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 to 4 more minutes, just until they are cooked through.